Sorbet with Orange Peel

Sorbet

1

Beta the strawberries, milk, and sugar in a processor until well mixed

2

Add the egg white and vanilla extract and mix with a spoon

Cool to room temperature

Orange Peel

1

Fry the orange peel in 1 liter of water for 5 minutes

Drain and repeat the process three times

2

Heat the sugar with half cup of water over high heat

Stir until dissolved

Add the strips and cook until the caramel becomes firm, like hard ball

3

Remove from heat and mix with a spoon as the syrup begins to clear

Pour onto a greased surface and, with a fork, separate the strips

Let cool

4

Remove the sorbet from the freezer 30 minutes before serving

Process quickly in a processor

Return to the freezer for another 15 minutes

Distribute on plates and garnish with orange peel.